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Soul Food
Learn basic Mexican cooking techniques from
renowned Mexican chef, cook book author, and teacher
Zarela Martinez, of Zarela Restaurant New York
See All Videos Here
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We're in The New York Times on April 30, 2008.
Pollo Papantla
I'll be on Martha Stewart Living Radio on Monday, May 5 from
10:00-11:00AM to talk
about Cinco de mayo and answer your questions.
Tune in, call in and let's have fun!
I had a great time shooting this piece for the History Channel's Holiday History section of their website:
Zarela & The History Channel
New York Magazine's Grub Street Neighborhood Watch (4/18/2008)
reports that we have the best margarita.
Of course, you knew that!
Midtown East: After a long, sunny day spent indoors, "you
deserve a treat, a salty, sour, and sweet treat that comes in a glass as big as
your head and can knock you on your ass." Zarela, on Second
Avenue, might make the best margarita, according to this roundup, but there are
eight other spots here where you can take that cute "co-worker who just so
happens to love tequila." [Gridskipper]
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Blender, an indispensable piece of equipment in a Mexican kitchen
When
electricity finally comes to a remote village in Mexico, one of the
first things people buy is a blender. It replaces the labor-intensive
molcajete and metate and lightens the work load of many a housewife
especially when making chile-based and other cooking sauces. However, a
regular blender does not completely grind the chiles and other
ingredients so it is necessary to pass the puree through a sieve to
remove the pulp --not a favorite cooking chore and a great deterrent
for anyone contemplating making a multi-step, complex sauce such as
mole. The Vita Mix blender is the ONLY blender that I've worked with
that eliminates this time-consuming task. This is the primary reason
I've decided to sell this product on my website but you will discover
that it is a treasure when making drinks, soups and recently I discovered that I can make corn fllour from toasted corn kernels for making my delicious pimpo cookies from Oaxaca.
People ask me why I insist on a blender for grinding chiles and making
sauces instead of using a food processor. The answer is that they each have
their uses. The food processor is great for chopping nuts, herbs,
making bread crumbs, shredding cheese and many other things depending
on what attachments you have but it will never grind chiles because it
has a "tearing" instead of grinding action so if you want to cook
Mexican food, you'll need a blender and you may as well have the best.
I've never sold or endorsed anything but this is an extraordinary product. Vita-Mix are more expensive that regular store-bought blenders but are worth every penny and will last you a lifetime. They now have a three payment plan and remember to mention my name when ordering and you will get free shipping.
Zarela
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If you love Zarela Restaurant, you'll want to know about Zarela Catering, a full-scale catering and event-planning firm. Zarela Catering will bring all the culinary excitement, home-style hospitality, and freewheeling fun of the acclaimed dining spot to your home, office, or rental suite anywhere in Manhattan or the Tri-State area.
Patrons of the restaurant know that Zarela's food covers a broad range of Mexican regional cooking styles and flavors from luxurious to light, fiery to delicate. Meals can be pan-Mexican eclectic or all in one regional style.
In almost more than twenty years as one of New York's most highly regarded caterers, Zarela Catering has managed all kinds of lavish and simple events in tiny apartments and grand public spaces. We've served clients like writers Joan Didion and Marie Brenner, hot director Julie Taymor, the Brooklyn Academy of Music fashion designer Mary McFadden, the Chase Manhattan Bank and Miramax Films. We bring just as much care and attention to the needs of a small family party.
Call 212-644-6740 or 212-663-7004
or contact us by email
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Other Articles |
| Monday, February 25 | | · | Masa and Masa Preparations |
| Sunday, February 24 | | · | Salsa Veracruzana |
| Monday, February 11 | | · | Crema Agria Preparada |
| · | Chilaquiles en Espanol |
| Tuesday, February 05 | | · | Poblano Relleno |
| Friday, January 25 | | · | Valentine's Day at Zarela --Love Mexican-style |
| Monday, January 14 | | · | Blankets |
| Friday, January 11 | | · | Cooking Classes in Zarela's Home |
| · | Mexican Folkloric Dance Tradition and my Simplicity patterns |
| Monday, January 07 | | · | Tostadas de Jaiba |
| · | Tortitas de Brócoli |
| · | Pollo en Manchamanteles |
| · | Salsa de Tomate con Chipotle |
| · | Pico de Gallo Norteno |
| · | Ensalada de Jicama y Berros |
| · | Arroz con Crema y Poblanos |
| Saturday, January 05 | | · | An Ode to Oaxaca- The Making of a Memorable Trip |
| Wednesday, January 02 | | · | Habanero Chile Sauce |
| · | Presrved Lemons for my Seduction Meal |
| · | Pan de Dia de Muertos |
| · | Nixtamal - Homemade Hominy for Corn Masa & Pozole |
| · | Griddle-Drying Chiles |
| · | Mole Coloradito |
| · | Basic Tamal Dough |
| · | Salmon a las Brasas |
| · | Sacahuil de Olla |
| · | camarones Rancheeros |
| · | Puerco con Calabaza |
| · | Pollo con Chile Seco |
| · | Pollo Borracho |
Older Articles
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Sunday Pris Fixe Menu |
Great Bargain!
Sunday Pris Fixe Dinner
$20.00 plus tax and tip
Soup or Salad
Choice of:
Cochinita Pibil - Yucatan-style achiote marinated pork shoulder
Pollo al Ajiaco - Chicken with homemade sausage in a spicy tomato sauce
Red Chile-Lime rubbed Salmon served with Chile Limon sauce
Dessert
Glass of Wine
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